about ½ cup wateror as much as needed for salsa to blend
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Instructions
Start by preparing the avocado salsa, as it tastes best when the flavors are allowed to meld together for at least half an hour.
To a high speed blender, add the avocado flesh, quartered tomatillos, cilantro sprigs, onion, garlic, chile (cut off stem, but leave seeds for some heat), lime juice, salt and water. Blend until combined and smooth.
Set avocado salsa aside in the fridge for about 30 minutes for flavors to meld.
In a medium saucepan, heat oil on medium high and sauté chopped onion. Once onion is soft and translucent, push to side of the pan and add Bob's Tricolor Quinoa to the saucepan. Toast the quinoa while stirring frequently until fragrant and nutty (about 5 minutes).
Add the vegetable broth and bring to a boil. Cover and reduce heat to medium. SImmer until all water is absorbed - about 12 minutes. Take saucepan off heat, fluff with with a fork, then cover and let stand for 15 minutes.
To assemble the Mexican Quinoa Bowls, divide the quinoa into 4 bowls. Then, add black beans, corn, tomatoes and cucumber to each bowl and drizzle with prepared avocado salsa.
Serve with cilantro leaves and chile slices.
Notes
For an alternative serving option, make cold Mexican Quinoa Salad by combining all ingredients (when cooked quinoa has cooled) with as much avocado salsa as needed to moisten salad.* Nutrition values based on about ⅛ of salsa recipe per bowl
Nutrition
Nutrition Facts
Mexican Quinoa Bowl with Avocado Salsa
Amount per Serving
Calories
497
% Daily Value*
Fat
16.9
g
26
%
Sodium
796
mg
33
%
Carbohydrates
74
g
25
%
Fiber
20.8
g
83
%
Sugar
9.6
g
11
%
Protein
18.8
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
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